Tag Archives: 鰤

Seasonal Fishes 15: Sake/Salmon


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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SAKE-1

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

SAKE-SUJIKO

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

SAKE-ROE-SUSHI

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

SAKE-SUSHI

It also makes for some splendid colourful creation on a plate of sushi!

SAKE-SUSHI-2

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

SAKE-GOHAN

Have you ever tasted Sake Gohan/Salmon Rice?

SAKE-OSHIZUSHI

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

Seasonal Fishes 14: Buri/Yellowtail


The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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BURI-1

As explained in a precedent posting on Kampachi we are just between two distinct seasons for Buri/鰤 or Yellowtail, as Hiramasa or young Yellowtail is caught in Summer and Buri/Mature Yellowtail is caught in Winter.

How do you recognize them apart?

BURI-AGO
Buri has a “square chin” as they say in Japanese. Look at the back extremity of the mouth,

BURI-HIRAMASA-AGO
whereas it is more rounded for the hiramasa.

In Japan they are caught south of Hokkaido Island.
They come under many names: Wakashi, Inada, Warasa, Wakana, Hamachi and Mejiro.

Buri/Yellowyail is most popular when caught in rising waters in Winter when called Kan Buri/寒鰤 or “Cold Yellowtail.

BURI-SASHIMI
Buri sashimi after light grill/Aburi/炙り

Young Yellowtails are best eaten as sahimi or

BURI-SUSHI-2
Buri Sushi

or as sushi as they are leaner then.

Older buri, cotaining a lot of fat, are better eaten cooked

BURI-TERIYAKI
Buri Teriyaki,

BURI-ARA
Buri Ara with the whole head, or

BURI-MOPPONZU
Buri Mopponzu, including innards, especially liver and heart.

In the West of Japan, a New Year Meal cannot be conceived without buri!

Natural Buri catch accounts for 70,000~80,000 tonnes, while human-raised buri accounts for over 130,000 tonnes every year.
Imported buri account for less than 3,000 tonnes.